Ingredients
1tbspolive oil
2lbsbeef stew meat
1pconion,finely chopped
3carrots,large
3celery stalks,sliced
2tspgarlic,minced
8cupsbeef broth
1pcbay leaf,dried
2fresh thyme
¾cuppearl barley
1cupmushrooms,sliced
2tbspparsley,chopped
salt and pepper,to taste
Preparation
Heat the olive oil in a large pot over medium-high heat. Season the beef stew meat with salt and pepper to taste.
Place half of the meat in the pot in a single layer. Cook for 3 to 5 minutes per side or until browned. Repeat with remaining meat.
Remove the meat from the pot and cover to keep warm. Add the onion, carrots, celery, and garlic to the pot. Cook for 4 to 5 minutes or until softened.
You can leave the veggies in the pot to simmer with the beef or remove the vegetables and add them back in later.
Add the beef, beef broth, bay leaf, and thyme to the pot. Bring to a simmer. Cook for 60 minutes or until beef is tender.
Add the reserved vegetables, barley, and mushrooms to the pot. Cook for an additional 20 to 30 minutes until barley is tender.
Season to taste with salt and pepper. Sprinkle with parsley and serve.
